01 -
Using a food processor, finely crush the Oreo cookies. Reserve half of the crushed cookies.
02 -
Sprinkle half of the crushed Oreos evenly into the bottom of an ungreased 9 x 13 inch baking dish. Gently press down to level the layer.
03 -
In a mixing bowl, use an electric mixer to cream together the softened butter, cream cheese, and confectioners' sugar until smooth and homogenous.
04 -
In a separate large bowl, whisk the instant vanilla pudding mix with the milk until fully combined and thickened.
05 -
Fold the Cool Whip gently into the pudding mixture until uniform in color and texture.
06 -
Add spoonfuls of the creamed butter and cream cheese mixture to the pudding and whipped topping blend. Stir gently until fully incorporated.
07 -
Spoon and spread the creamy mixture evenly over the Oreo base layer in the baking dish, taking care not to disturb the cookie layer beneath.
08 -
Sprinkle the remaining crushed Oreos evenly over the creamy layer to finish the dessert.
09 -
Cover the dish and refrigerate for a minimum of 4 hours to allow flavors to meld and texture to firm. Optimal chilling improves taste and consistency.